Soup is for sure one of my favorite things to make.  So versatile and comforting you can never go wrong on a cold or rainy day with a big bow of soup.  So here is my recipe for Cody’s absolute favorite, my French onion soup!

Ingredients:

Assorted onions, 2 sweet yellow, 2 red, 3-4 shallots, all sliced

Fresh thyme

1 T butter

3 T evoo

2 tsp. sugar

1 cup red wine

Broth (I use chicken or vegetable)

Toasted cubes of bread

Swiss or gruyere slices

Parmesan rind

Salt and pepper

1. Turn a large pot onto medium heat and let it warm up.  Add evoo, butter and onions.  Stir to coat all the onions with the butter and oil.  Season with salt, pepper, thyme and sugar.  The sugar and butter will help with the caramelizing process.  The key is low and slow and occasionally stir.  This will take about 40-45 minutes.  It looks like a lot of onions to start but it will reduce by more than half.
2. Meanwhile keep your stock warm in a separate pot on low for when your ready to use it.  Chop the garlic super fine and add it to the onions the last 3 minutes.
3. Add wine to the onions and let it bubble up and cook off while you stir and scrape the bits off the bottom of the pan.  That’s the good stuff!  Cook about 3-5 minutes until the wine is reduced.
4. Add as much stock to the onions as you prefer.  Boil and turn to low.  You can add the lid and simmer for as long as you like or serve right away.
5. To serve transfer soup to oven save bowls or dishes.  Top the soup with toasted bread cubes and then sliced cheese.  Broil until cheese is crispy and bubbly.